On CTV’s The Social yesterday, we chatted about how to find your Vinotype, or taste in wine. Click the arrow above to play the video.
We also discussed what a Supertaster is: “Someone who lives in a neon taste world,” according to researcher Linda Bartoshuk, “whose taste sensations are roughly three times as intense to them as non-tasters.”
I’ve also heard compared to having 500 fingers rather than 10. So yes, I was tested, did the blue dye tongue test and measurements with Tim Hanni in California (see our video chat below).
You can take Tim’s quiz to find your vinotype here: myvinotype.com
I hope this helps you find your taste in wine!
Cheers,
Natalie
Last night, we were joined by special guest, Tim Hanni, MW Certified Wine Educator accredited by the Society of Wine Educators.
Click on the arrow above to watch the video.
Discover how Tim defines a Vinotype and what that means for you.
Why do certain wines work best for you with different foods?
If you’d like to read the 80 comments for this tasting, or make a comment yourself, visit:
https://www.facebook.com/natdecants/videos/10155135600934845/
You’ll find upcoming and past Live Tasting Videos here.
Here’s a sampling of our lively discussion from our tasting…
:P
Apothic Inferno Red
California, United States
Men are from Mars, women are from Venus, but are we on two different planets when it comes to tasting wine?
International Women’s Day #IWD2017 is March 8 so it’s timely to look at this issue as well as the fact that women buy most wine.
Dr. Linda Bartoshuk, at Yale University School of Medicine, discovered the supertaster phenomenon in 1999, along with the fact that women are more than twice as likely to be supertasters than men.
To test her theory, Dr. Bartoshuk dipped a thyroid medication on study participants’ tongues to test their sensitivity to bitterness.
Based on the results, she divided the population into three groups: non-tasters with limited palates (25%), tasters with average palates (50%) and supertasters with very sensitive palates (25%).
Supertasters more than a hundred times more taste buds per square centimetre than do regular tasters.
She compares this to having 500
fingers rather than just five, and says that supertasters live in a “neon world of taste” compared to the pastel palate of non-tasters.
The reason that women are twice as likely to be among that small group of supertasters is that we have more fungiform papillae, the tiny structures on the tongue that hold taste buds, than men.
Tim Hanni, a sensory taste specialist and Master of Wine in California, measured the density and number of my taste buds.
It turns out that (at least scientifically) I am a supertaster, as is the British wine critic Jancis Robinson, among others.
Certainly, there is an increasing number of women winemakers who craft cult wines, but is this related to their tasting ability or plain hard work, or both?
What do you think?
Jacob’s Creek Moscato
South Australia, Australia
That’s not Kool-Aid, but it is time for a rinse …
perhaps a refreshing palate-cleanser like …
Ménage A Trois Silk
California, United States
La Crema Sonoma Coast Pinot Noir
Sonoma Coast, California, United States
Moselland Goldschild Riesling Kabinett
Mosel Prädikatswein, Germany
Taittinger Brut Reserve Champagne
Champagne A.O.C., France
Villa Maria Estate Private Bin Sauvignon Blanc
Marlborough, New Zealand
Cusumano Syrah
Sicily, Italy
Finca Flichman Misterio Malbec
Mendoza, Argentina
Louis M. Martini Cabernet Sauvignon
Sonoma County, California, United States
Two Oceans Shiraz
Durbanville Hills, South Africa
The Business of Wine 8 week online program – new course starts on 8-weeks May 24, 2017 Napa Valley Wine Academy
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Tim Hanni, MW
Co-Founder and Chief Advocate
Tim Hanni, MW is an internationally renowned ‘flavor maven’ and dubbed the ‘wine anti-snob’ by the Wall Street Journal. A professionally-trained chef, he is one of the first two resident Americans to successfully complete the examination and earn the title Master of Wine.
He is a Certified Wine Educator accredited by the Society of Wine Educators.
He has been involved with wine- and food-related businesses, education and research for over thirty-five years. Hanni has a unique perspective on food and wine, providing a modern and innovative approach to the subject.
His techniques for creating easy to use wine lists and retail wine programs are combined with tried and tested culinary philosophies on “balancing” food and wine flavors. These techniques are employed by thousands of restaurants and hotel outlets around the world and have provided the foundation for Napa Seasoning Company’s unique new product Vignon(tm), the first Flavor Balancing Seasoning designed to simplify food preparation.
Hanni is recognized for introducing the concept of the “umami” taste phenomenon to the wine and food community. He has lectured in over 27 countries around the world on the topics of flavor balancing, sensory sciences, wine and culinary history.
For more background and information: www.timhanni.com
